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Peach, Strawberry and Banana Bruschetta Print Email


Amazing for breakfast, brunch or dessert with a nice cup of coffee or tea!

sixteen 1/2-inch-thick slices crusty Italian or French bread
2 tablespoons melted unsalted butter
1 1/2 tablespoons sugar
1 1/2 tablespoons cinnamon, or to taste
1 peach, peeled, pitted, and cut into fine dice (thawed or substitute out of season)
1/2 banana, cut into fine dice
8 large strawberries, cut into fine dice
3 to 4 tablespoons plain yogurt
honey for drizzling

Preheat oven to 375F.

Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes. Brush toasts with butter on one side. Toasts may be made 1 week ahead and kept in an airtight container.

In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling, and cool.

In a bowl stir together fruit and remaining 1/2 tablespoon sugar and mound about 1 tablespoon on each toast. Top each toast with about 1 teaspoon yogurt and drizzle with honey.

Makes 16 bruschetta. Gourmet, August 1994
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